INSPECTION REPORT Health Protection DSOG-CVMNTC

PREMISES NAME Burnaby Central Secondary School Cafeteria		Tel: (604) 296-6850 Fax: (604) 296-6851
PREMISES ADDRESS 6011 Deer Lake Pkwy Burnaby, BC V5G 0A9		INSPECTION DATE September 13, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Garth Errico		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed at the back of the ice machine. Corrective Action(s): Clean up the mouse droppings using appropriate cleaners/sanitizers. Correct by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Clogged prep sink at the main service line. Water not draining adequately. Corrective Action(s): Fix the sink. Correct by: One month. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- General sanitation is good. - All handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 200ppm QUAT based concentration. - Dry storage area has adequate space and wire racks. - A third party pest control company inspects on a regular basis. Please keep records on site for review to verify monitoring and compliance. - Unable to verify FOODSAFE level 1 trained staff. Please ensure that at least one food handler has FOODSAFE level 1 or equivalent. Submit a copy to the health inspector. Temperature control: - All coolers < or = 4 - Two walk in coolers < or = 4C - All freezers < or = -18 - Two walk in freezers < or = -18C - No hot holding stations/warmers in use at the time of the inspection. - Working thermometers inside all refrigeration units.